Crystal De Luna-Bogan, a Le Cordon Bleu trained chef, may have cut her culinary chops in fancy restaurants and hotels in Southern California, but it’s what she and her business partner and husband Joseph do with two slices of bread, some cheese and a hot griddle that has put her on the map in Nashville.

You almost never see their Grilled Cheeserie food truck without a line stretching 10 or so deep. It’s so popular, in fact, it has been featured on the popular "Diners, Drive-Ins and Dives" among other food-related shows. Chef Crystal explains below how a little ole grilled cheese sandwich has evolved into a thriving business that went from a mobile food truck to the addition of a retail storefront at 2003 Belcourt Ave. in Nashville.

How did the Grilled Cheeserie get started?

We started the Grilled Cheeserie in 2010 with wanting to do a food truck concept that could have a familiar comfort food that could be a blank canvas for seasonal and local ingredients.

What came first? The shop or the truck?

The food truck came first in 2010. The melt shop opened January 2 of 2017.

What made you think to start a business around serving grilled cheese sandwiches?

We wanted a familiar childhood favorite that I could be able to feature local and interesting ingredients that could change with the season. With it being a familiar item such as the grilled cheese, people were more open to trying new things without the intimidation or they could keep it simple with a classic local cheddar on freshly baked sourdough bread. We made sure that you could get the best of either option by featuring high quality ingredients and proper execution.

How many different ways are there to make a grilled cheese?

An infinite amount. I can make anything into a grilled cheese version!

What's the most popular one?

What's the most unique, or strange ingredient you use in a grilled cheese sandwich?

We did a tamale melt that was inspired by my grandmother’s tamale recipe which was really unique. We had Dozen bakery make us a yeasted corn bread (not cornbread but rather a bread with corn in it), Tecate (the village where my grandmother grew up in Mexico), braised Pork Carnitas, Pepper Jack, Fire Roasted Anaheim Chiles and Ranchero Salsa (the salsa she has made for every meal, that is a staple in our family). So, that melt was unique because it was very personal for me.

Has the popularity of your truck surprised you?

Every time there is a line.

What kind of bread makes the best grilled cheese?

A mix between sourdough and country white. Also, one-day-old bread, because it has a sturdier structure, anything too soft and fresh is not ideal.

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Tennessean food writer Jim Myers and columnist Brad Schmitt hit The Grilled Cheeserie in Hillsboro Village for the first time
Brad Schmitt and Jim Myers/The Tennessean

Any tips for making a great one at home?

A good cast iron pan or griddle and a heavy press so there is even heat throughout.

What makes people stand in line 20-deep for one of your sandwiches?

I think they connect to our whole mission and at the end of the day comfort food is crave-worthy.

How has the food truck scene in Nashville grown since you’ve been involved?

It is night and day from when we started. There was a nonexistent scene when we opened, now they are more than welcomed and wanted at every festival, party, event, office building and park.

Where is your favorite place to set up the truck?

We love to park at farmers markets.

Is it just one truck or do you have several?

We have two.

What's your favorite thing about Nashville?

How welcoming and supportive the food community is. My chef, food truck, farmer and industry friends always find time to collaborate with each other and show up for events and to try new menu items even though they are also overworked and stretched thin. It's awesome to feel the support from your community.

Do you have a favorite food/restaurant/snack/guilty pleasure aside from your business?

My favorite place since I moved to Nashville in 2008 has been Margot and Marche. My newest favorite place to walk to in my East Nashville neighborhood is Cafe Roze. But I love a good cinnamon roll. That was actually my birthday cake this year. Killebrew has the best cinnamon roll in town right now.